Ricotta Cheesecake

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Cheesecake is usually made with mascarpone, but using ricotta makes it firmer and less fatty. I have made this cheesecake without a water bath, and the difference is actually not that significant. So, if you are making it without a water bath, set the temperature to 170–180 degrees Celsius and bake for 70–80 minutes. The center should jiggle slightly. This recipe also works for the microwave (just make sure the dish is not aluminum), set it to bake at 180–200 degrees Celsius for 60 minutes. It may need a bit more time (check for doneness by looking at the center). Use ingredients at room temperature.

Ingredients

Egg white - 3 pieces
Ricotta cheese - 26.5 oz
Raw cane sugar - 8.8 oz
Butter - 3.5 oz
Cookie - 7.1 oz
Cream 22% - 8.8 oz

Step by Step guide

Step 1

Melt the butter. Crush the cookies into crumbs. Combine them and press into the bottom of a springform pan (you can use parchment paper, but I do without it). Flatten the crust, then place it in a preheated oven at 356°F for 10 minutes. This is enough time to prepare the filling. Place the ricotta in a deep bowl. Grind the sugar in a coffee grinder (this is done for a smoother mix with the cheese, but you can skip this step). Gently mix from the bottom up until smooth. Many people say you can beat it with a mixer on low speed, but to achieve a flat surface and avoid airiness, you should not do that. Add the eggs one at a time, mixing after each addition. My cheesecake's unique feature is that I add the yolks first and then the whipped egg whites. Add the cream, which I also whip.

Step 2

Let the crust cool slightly, wrap the pan in foil (in 2–3 layers), pour in the filling, and smooth it out (if there are bubbles on the surface, you can prick them with a needle). Pour water into the baking tray. Set the oven temperature to 160–338°F and bake the cheesecake for 70 minutes.

Step 3

After that, keep it in the slightly open oven for about 40 minutes, then remove it, cover with plastic wrap, and place it in the refrigerator. For the cheesecake to set, it needs to chill for at least 2 hours at the lowest temperature.